Blueberry Cheesecake Ice Cream Recipe

This Blueberry Cheesecake Ice Cream recipe makes an easy and delicious dessert recipe! A family favorite, this includes a churn and a no-churn ice cream recipe method!

During my pre-teen and very early teenage years, my Daddy owned a little convenience store in our hometown with one of his best friends. When I say little, I mean little. It boasted two gas tanks, about three aisles of those must-have items you find in most convenience stores, a pinball and the ever-popular Pac-Man machine.

I can’t even begin to tell you how many quarters I used through the years on that Pac-Man machine. I was obsessed by it. But, Daddy made sure I worked for my playtime at the store, too. My favorite on my to-do list was dipping ice cream and making Slushies. During the summer, there would be a line formed at the ice cream freezer with people waiting on their ice cream cones. The favorites were always vanilla, chocolate, strawberry, and blueberry cheesecake.

Every time I see blueberry cheesecake ice cream offered in a store, I immediately go right back to those days of dipping scoop after scoop of it. I admit it was my favorite back then, too.

I decided a while back to make it for my family and fell in love with it all over again!

Blueberry Cheesecake Ice Cream Recipe

I start by adding all of the ingredients for the ice cream base to the container of a blender or food processor. Then I pulse until the mixture is well-combined, thicken and creamy. This only takes about 60 seconds or so.

At this point you have the base of the ice cream and can decide if you want to use an ice cream churn or the no-churn method. I will tell you that the ice cream churn makes the ice cream have a bit more volume than the no-churn method, but I love that an ice cream churn isn’t required to make great ice cream!

Meanwhile, begin making your blueberry sauce portion of the ice cream. I like to start with bright, fresh blueberries. Make sure they are well-cleaned and then begin making your sauce.

Once more than half of the blueberries have burst and the blueberry sauce is thick, remove it from the heat, transfer to a bowl and refrigerate to set.

Transfer your ice cream to a freezer-safe container. I’ve become a bit obsessed with these ice cream tubs that I discovered a while back!

Then add dollops of your blueberry sauce to your ice cream.

And swirl throughout your ice cream with a knife. I love seeing some of those whole blueberries peeking out the top of the ice cream! It is like finding the prize when they are in my scoop!

Now your blueberry cheesecake ice cream is ready for serving or storing in the freezer for serving later. But let me just warn you, one bite of this stuff and you’ll be smitten with it and crave it all day long! Don’t ask me how I know such things! 🙂

Here’s my Blueberry Cheesecake Ice Cream Recipe. I hope you love it as much as I do!

Blueberry Cheesecake Ice Cream Recipe

This Blueberry Cheesecake Ice Cream recipe makes an easy and delicious dessert recipe! A family favorite, this includes a churn and a no-churn ice cream recipe method!

Ingredients

For the Ice Cream

For the Blueberry Sauce

2cupsfresh blueberries

1/2cupwater

2tablespoonssugar

2teaspoonscornstarch

1tablespoonfresh lemon juice

pinchof salt

Instructions

Add heavy cream, milk, sugar, cream cheese, vanilla and salt to the container of a blender or food processor. Pulse until well-combined and creamy, about 30 seconds. Pour the mixture into the bowl of an ice cream maker and make ice cream according to your ice cream maker's instructions, usually about 30 minutes. Alternately, if you do not have an ice cream maker, transfer the mixture into a freezer-safe container and freeze until hardened.

While the ice cream is making in the ice cream maker, prepare the blueberry sauce. Add the blueberries, water, sugar, cornstarch, lemon juice and salt to a small saucepan set over medium heat. Bring to a low boil and cook until the berries begin to burst and the juices have thickened, about 5 minutes. Pour into a small bowl, cover with plastic wrap and refrigerate until the ice cream has finished churning.

Once the ice cream has finished churning, transfer it immediately into a freezer-safe container. Drop dollops of the blueberry sauce by the tablespoons onto the top of the ice cream. Run a knife through the dollops to swirl the blueberry sauce throughout the ice cream.

Next time, TRY to buy ORGANIC blueberries! Regular blueberries along with all vegetables and fruits (except organic), have been sprayed with tons of chemicals, pesticides, herbicides, and many others. Probably soaked in a preservative bath, too! Yuck!
Or, if you have some room in your backyard, (or front yard, I suppose), grow your own blueberry bush. Simple to grow! (make it an organic bush, or seeds). I haven’t had any bug problems on my two bushes either, so I don’t even need pesticide use on them! (But if I did, I would natural pesticides, that are many, and found online!)

Hi Beth,
So sorry I missed your question earlier! I would recommend using arrowroot powder in place of the cornstarch if you are able to use it. You could also add the water at the end of the process and only add the amount needed to get the blueberry sauce to the desired consistency. I hope that helps!

This looks delicious, and I definitly plan to make it with all the blueberries I have (in the freezer now). Organic blueberries, of course! Wouldn’t want any pesticides, and herbicides, and persevatives in MY blueberry taste!

I made this 8/17/18 but I varied it by substituting raspberry for the blueberries and adding white chocolate chips. We had guests over and they raved about it, they even said they dreamed about it! I used an ice cream machine, then added the white chocolate chips before marbling the raspberry sauce into the mixture.

This sounds absolutely divine with the white chocolate added to the raspberries, Bee! I’m so glad you told me about it because I’ll definitely be trying it soon! So happy you and your guests loved the ice cream! xo

We’re on Keto, almost everything Dairy is good. It’s just the sugar. I used Swerve. I found a Keto Strawberry sauce recipe to use instead of blueberry. I probably mixed it in and not swirled, as I kept it in my ice cream maker tub. What I tasted was amazing. I think Blueberry has less carbs than strawberries, but he preferred strawberries. I might do raspberries next time as those are friendlier than strawberries to the Keto diet. We can do 1/2 a cup of strawberries on the diet. so a little ice cream isn’t going to hurt us.

Not about blueberry cheesecake ice cream. Are you the cook/author who wrote about her Mother putting a layer of cranberry relish on “something” that you wouldn’t really do? I forgot to write it down to try myself I hope you are the author or writer of that statement. Thanks, Carol